Great topic for me tonight.
I usually cook my Pork Shoulders on my offset using lump and Cherry for 4 hours to get a great smoke flavor started. I also usually inject, and rub.
I am cooking 4 cases or shoulders and to keep it from being a huge PITA I have been doing 6 - 8 a night, then cooling for Tuesdays event.
Tonight I decided to skip the injection and go straight on the FEC-100.
I will taste it tomorrow but if I do not loose too much flavor, is the way I will roll for large events. I will still do it my normal way for catering jobs, but for the events I need to watch expenses and time.
Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4